Creamy Mushroom Sautee

Creamy Mushroom Sautee


6 2-each portions

The inspiration

  • 1 lb. Assorted Mushrooms, Sliced (Dry Roast)
  • 2 tbsp. 2 tbsp.
  • 1 ea. Granny Smith Apples, Peeled, Cored and Sliced
  • 3 oz. Julienne Red Onion
  • 2 tsp. Fresh Garlic, Minced
  • 6 oz. Honey
  • 4 oz. Apple Cider Vinegar
  • Salt and Pepper
  • 6 oz. Thinly Sliced Prosciutto, Julienne
  • 1 tbsp. Fresh Thyme, Chopped
  • 3 tbsp. Fresh Chives, Minced
  • ¼ cup Finely Diced Tomato, Garnish
  • 1 ½ cup Dannon® Oikos® Greek Yogurt 0% Fat – Plain
  • 3 tbsp. Toasted Walnut Oil
  • 12 Bias-Cut French Bread Slices, ½ Inch Thick, Toasted

the technique

Dry roast mushrooms in a nonstick sauté pan over medium heat until mushrooms are caramelized.

Increase the heat to medium high. Add oil, onion, garlic and apple, salt and pepper and sauté about 3 minutes.

Add honey and vinegar. Increase heat to high and cook about 1 ½ minutes until syrup consistency is formed. Remove from heat.

Allow mix to sit for 2-3 minutes. Add herbs and prosciutto, blend together with mushroom mixture.

Fold in Dannon® Oikos® Greek Yogurt 0% Fat Plain until a creamy sauce is formed.

Divide mixture evenly between 12 slices of toasted French bread. Garnish with finely diced tomato and parmesan crisps.